Friday, July 22, 2011

Summer Bruschetta

The beautiful little flowers are rosemary flowers.

4 slices crusty Italian bread
Extra virgin olive oil to brush on bread
Good salt

Brush olive oil on both sides of the bread and season with salt. Toast (in the oven) or grill until golden brown. Set on serving plate.


Tomato Mixture:
1 lb. cherry tomatoes
Small bunch of basil
4 cloves garlic, thinly sliced lengthwise
1/3 c. extra virgin olive oil
Salt and pepper to taste

Slice the tomatoes in half.

Heat a saute pan for 30 seconds on medium-high. Add the olive oil, immediately followed by garlic. Allow the garlic to sizzle (about one minute). Add the tomatoes and basil, turn the heat off and toss. Season with salt and pepper and pour over bread.

*This tomato mixture can be tossed with 1 lb. of pasta and served with grated Parmesan cheese.



2 comments:

  1. Rookie questions: 'good salt' - does the type of salt really matter? I usually let the oil heat before adding garlic, as a general rule should I add it immediately after adding the oil? Thanks for a great summertime suggestion.

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  2. Love this question!
    Good salt does matter. Good salt is non-iodized and tastes much better; try kosher, sea, fleur de sel etc.
    Remember! Hot pan, cold oil. The only time you heat the oil up with the pan is when you are shallow or deep frying. Just remember that once you add the oil and/or butter to the pan, you must immediately add whatever you are cooking. Take a look at the photos in the pasta broccoli post (under quick dinners). This will further explain this process. Happy Cooking.

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